304 WILEY— INFLUENCE OF PRESERVATIVES [April 25, 



in June, when the cows have access to the succulent pastures. Dur- 

 ing this time, owing to the oxidation of the chlorophyll of the grass, 

 a xanthophyll is produced, imparting to the cream a rich golden, 

 or yellow, tint which is, of course, perpetuated in the butter. Dur- 

 ing the winter months, when the chlorophyll is withdrawn practi- 

 cally from the diet of the cow, this natural coloring matter is absent. 

 The use of the artificial color, therefore, is to simulate for winter 

 butter the color of the butter in June, and thus to conceal what is 

 at least believed to be inferiority. 



Again, in experimental observations of a less extended character, 

 I have found that the American consumer does not prefer his foods 

 preserved with chemical preservatives. In a large number of in- 

 stances which have come under my own personal observation the 

 consumer has stopped eating an article as soon as he has found that 

 it contains a chemical powerful enough to inhibit fermentative 

 action. The users of chemical preservatives, however, do not as 

 a rule claim that they use them at the demand of the consumer. 

 A careful study of manufacturing data made by one of the most 

 conscientious manufacturers in the West shows that it costs more 

 to make a food product without a preservative than it does with a 

 preservative. In very extensive practical experiments on tomatoes 

 this manufacturer found that it was necessary to charge from fif- 

 teen to twenty cents more for ketchup per case made without a 

 preservative than with a preservative. Thus I think it is well 

 established by this experimental study that the real reason which 

 the manufacturers have for using chemical preservatives is to 

 cheapen the cost of production. This of itself would be a most 

 worthy object, because presumably the cheapening of the cost of 

 production would lower the price to the consumer. If, therefore, 

 a food product of equal nutritive value and equal wholesomeness 

 could be produced with the aid of chemical preservatives, such a 

 process should meet with the approbation of all. But a very seri- 

 ous problem of a dififerent kind is presented here. A chemical pre- 

 servative is effective usually by reason of its inhibitive action on 

 fermentation. Very extensive studies of this action of chemical 

 preservatives have led to the general conclusion that while these 

 bodies inhibit the fermentative action giving rise to the ordinarv 



